Slow Cooker Teriyaki Chicken
Slow Cooker Teriyaki Chicken combines tender chicken thighs with a sweet and savory homemade teriyaki-style sauce made with soy sauce, honey, ginger, and garlic.
Servings: 6 people
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Equipment
- Slow cooker
- Measuring cups and spoons
- Small Mixing Bowl
Ingredients
- 3 to 4 pounds boneless skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the chicken thighs, soy sauce, honey, rice wine vinegar, grated ginger, and minced garlic to the slow cooker.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches at least 165°F in the thickest part.
- During the final 30 minutes of the cooking time, stir together the cornstarch and water in a small mixing bowl until smooth.
- Stir the cornstarch slurry into the slow cooker. Cover and continue cooking for the remaining 30 minutes, until the sauce has thickened.
- Serve over white rice and enjoy.
Notes
- The final 30 minutes for thickening the sauce are included in the total slow cooker cooking time.
- For a little heat, add crushed red pepper, sriracha, or sliced red chili peppers.
- Quick-cooking vegetables such as broccoli, snap peas, bell peppers, and asparagus are best added toward the end of cooking so they don't become too soft.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled cooked chicken in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If assembling this recipe as a freezer meal, thaw the chicken and sauce completely in the refrigerator before placing them in the slow cooker.